How-to Techniques for Making and Enjoying 125 Sausages At Home
(3rd Edition)
By Susan Mahnke Peery & Charles Reavis
Storey Publising © 1981, 1987, 2003
Paperback, 288 pages, 7 x 9
Illustrations throughout
This is a great overall home sausage making book with a little bit of everything in it. It starts with the various different kinds of sausages you can make right at home and goes into the equipment and ingredients needed, followed by the how-tos on sausage making. Further inside this much used book at my homestead are all the great recipes that use a variety of things like pork, lamb, venison, turkey, game and more. There's even a section on vegetarian sausages. You'll find traditional breakfast sausages, fruited sausages, herbed sausages, kielbasa, and bratwurst just for a taste. The book ends with some helpful suggestions on incorporating your sausage into your meals at breakfast or diner. Bottom-line, I believe you will find that making sausage at home with fresh ingredients is not only simple but will be so satisfying that you will come back for more.
If you have never made sausage at home before or have been making your own sausages for years, I'm sure you will find some great and new recipes you will add to your families favorites from this wonderful book.
—Wendy Mae
The classic volume in the field, Home Sausage Making is now completely revised and updated to comply with current USDA safety standards and now features 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.
